Thursday, December 13, 2007

Low-carb recipe: Gingerbread cookies

Step one: Place mounds of batter on cookie sheet.

Step two: Bake the"mounds" for five minutes, then flatten with a fork.

These cookies are wonderful (and very Christmas-y) as-is, but if you want to frost them, they make a big splash with guests or your kids! Just mix 8 oz. cream cheese with 1/3 stick of softened butter. Blend in four packets of Splenda and a dash of vanilla extract. Blend until creamy. A drop or two of food colouring will allow you to make gingerbread "ornaments".

Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. (Personally, I would have increased the spices by 50%.) Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart.

Bake at 300F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

I made a big batch of these and I found that they were a bit bland at first. But they aged well in the refrigerator and were better a few days later, I thought, than when they were fresh! Definitely watch the salt in these. I made them with salted butter and added the salt, too. I think they would have been much better with 50% more spices and a bit less salt.

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Writer, columnist and communications consultant. Author of "Hump Day" - a weekly humour/general interest column, and Social Media Matters, a column dealing with social media. Member of the Professional Writers Association of Canada (PWAC), National Society of Newspaper Columnists, Canadian Association of Journalists.